Now I don't know what to think. Wysiwig says they won't get tender from slow cooking because they lack connective tissue. It sounds like she knows what she's talking about.

Yet others recommend various slow methods.

I wonder if we're talking about the same thing. If you google 'pork loin chop image' you will get pictures of the dense, pink, boneless chops I'm referring to.

American pork of today is less fatty and also less flavorful than the pork of my childhood. I don't know how it is in other countries, but the lean cuts are not easy to cook.

One day I went to the supermarket, and they were offering 'buy one package, get one free' on pork loin chops. Giving them away! Next they'll be paying people to take them off their hands.

I appreciate the nice, flavorful recipes here, and I plan to try some of them. Thanks for helping out.

Now I have to go get my cat from the vet's.